Black Bean Burgers

Growing up, I didn't like meat very much.  I didn't care for the taste or texture much.  I've recently learned to appreciate well prepared meat and cook with it most days a week.  And while I've never had a desire to be a full on vegetarian, I like having meatless options.  Especially ones as flavorful, satisfying and healthy as this one.  This is not a gross vegetarian burger.  Even my meat loving Dad loves this recipe.  It's cheap and delicious.  Oh and they freeze beautifully.  You can pop them in the microwave or on the stove and heat them up in a jiffy.  But usually we eat them all before they make it to the freezer.

 

This call for cooked brown rice, so plan accordingly.

Black Bean Burgers

1 medium onion, chopped

3 cloves of garlic, minced

1 jalapeno, minced

1 1/2 tsp. cumin

1 - 15 oz. black beans, rinsed and drained

1 1/4 cups brown rice, cooked

3 tsp. lime juice

1/4 tsp. salt

1/2 tsp. pepper

1/2 - 1 cup bread crumbs

1/4 cup cilantro, chopped

Cilantro Lime Mayo:

1/2 cup mayo (or sour cream or plain yogurt if you prefer)

3 tsp. lime juice

1/2 tsp. cumin

1/4 cup cilantro, finely chopped

1/4 tsp. pepper

For the Burgers:

Sauté the onion until soft.  Add the jalapeño and cumin and cook for 2 minutes.  Add garlic and cook for one more minute or until fragrant.

This part you can either do by hand, which is what I usually do, or with a food processor if you have one.  I've tried using a blender before and wouldn't recommend it since it tends to get stuck in the small base and underneath the blades.  But who knows, your blender might be better.  I'm going to give instructions to do it by hand.

In a medium sized bowl throw the onion mixture, black beans, rice, lime juice, salt and pepper in all together.  Squish all together with your hands.  You want chunks of beans still, but squished enough that it will hold together.  Starting with 1/4 cup bread crumbs mix in breadcrumbs until it is firm enough to form patties.  Stir in cilantro.  

Form into patties.  Depending on the size you want, it can be anywhere from 4-8 patties.  I usually make them on the smaller size.  Put them on a pan or plate, cover with plastic wrap and refrigerate for at least 30 minutes.  This and the breadcrumbs really do make a difference.  They won't hold up nearly as well when cooking without this step.

Heat 1 Tsp. of olive oil on medium heat.  When sizzling, add burgers and cook 4 minutes per side and a nice crust forms.

For the Cilantro Lime Mayo:

Mix all ingredients together.  Refrigerate until ready to use.

Serve burgers on whole wheat buns with avocado, tomato, greens and cilantro lime mayo.  

Adapted from http://cuisinenie.blogspot.com/2010/07/black-bean-burger-recipe-with-cilantro.html